Social Feed – BrisketU

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Made some beautiful Brisket Burnt Ends for class t

Made some beautiful Brisket Burnt Ends for class this week. We’re all about Texas BBQ but some days this Kansas City inspired bite just hits right.

We have added another Ribs Class date in the Nashv

We have added another Ribs Class date in the Nashville, TN area @blackabbeybrewing on September 18th. Seating is limited for this class and we do expect it to sell out. Join us as we cover six different types of ribs. Tickets info at the BrisketU website.

Brisket Tostada from class yesterday. The tostada

Brisket Tostada from class yesterday. The tostada is made from a combo of nopal cactus (prickly pear) and corn and features an Oaxacan style mole Coloradito sauce made with lots of guajillo chiles that give the sauce a slightly sweet and tangy flavor. We topped the smoked brisket and mole with pickled Fresno chilies, cilantro, onions, chipotle crema, and cotija cheese. The mole was also cooked in the smoker giving it a nice smokey punch.

Good trimming technique is a huge part of achievin

Good trimming technique is a huge part of achieving a successful brisket cook. Brandon spent some time this weekend in Dripping Springs demoing some great technique for students at class.

Save and repurpose those brisket trimmings! Our Na

Save and repurpose those brisket trimmings! Our Nashville team served these Hatch green chile and cheddar mashed potatoes topped with chopped smoked brisket, green onions and our homemade BBQ sauce.
Follow the link in our bio to find a class in Texas or Tennessee.

Great brisket class yesterday @blacklaboratorybrew

Great brisket class yesterday @blacklaboratorybrewing in San Antonio. This one was sold out but we will be adding more dates to the schedule.

There is a lot more to proper BBQ wood selection t

There is a lot more to proper BBQ wood selection than just tree species. In our classes we cover moisture content, density, size, and sourcing. This wood came from our friends over @indian__head firewood in Houston.

Beef, but not brisket. The team put together a spe

Beef, but not brisket. The team put together a special SteaksU program for a client this week. If this is something you’d have interest in as part of our regular class curriculum let us know in the comments.

This is why we don’t let Jon make the class snac

This is why we don’t let Jon make the class snacks. What’s on it: “all the things”.

Answer: Brisket, jalapeño cheddar sausages, coleslaw, pickles, and bbq sauce all piled up on a potato roll.

Great class today @klausbrewing. Our number one pr

Great class today @klausbrewing. Our number one pro tip for improving your brisket trimming when it’s hot outside … grab a cold beer.

That moment when you first unwrap the brisket and

That moment when you first unwrap the brisket and that aroma hits your nose. Brisket from yesterday’s class in Katy, TX @nolabelbrew

Chris talking brisket selection before demonstrati

Chris talking brisket selection before demonstrating proper trim technique for students today @nolabelbrew .

We’ve been big on brisket pastrami lately at cla

We’ve been big on brisket pastrami lately at class. The rub we’re using is heavy on coriander, juniper, black pepper, and red chill flakes. These sandwiches were served up on some @commonbondbistroandbakery sunflower rye with a smoked onion mustard and pickled mustard seeds.

Ryan flexing with this awesome brisket taco at cla

Ryan flexing with this awesome brisket taco at class today @manhattanprojectbeer . Smoked brisket “barbacoa style”, with guacamole, onions, and an oil-based salsa macha made with smoked beef tallow all stacked on a handmade blue corn tortilla.

We cooked up a massive rack of Wagyu plate ribs at

We cooked up a massive rack of Wagyu plate ribs at our RibsU class this weekend. If you’ve ever wanted to see what a $180 rack of ribs looks like, here is your moment of zen.

Still plenty of time to snag the perfect Father’

Still plenty of time to snag the perfect Father’s Day Gift, a gift voucher for BBQ class with digital delivery.

The cut off for Father’s Day Gift Box shipping f

The cut off for Father’s Day Gift Box shipping for Texas addresses is 1PM Central tomorrow (February 16th). Orders placed before 1pm will be sent out that day for arrival Friday the 17th. Don’t sleep on the last of these killer gift boxes that feature an apron, digital Thermoworks thermometer, shop rag, and class voucher. $139 with Free Shipping.

Wally getting the baby back ribs looking right. Lo

Wally getting the baby back ribs looking right. Lots of BBQ folks write off the baby back in favor of spares, but they can be absolutely amazing when done correctly. The ones today did not disappoint. We’ll be back at it tomorrow @hopandsting for round two of RibsU for the weekend.

Our Pitmaster Box is now live on the website. We h

Our Pitmaster Box is now live on the website. We have 100 of these limited edition gift boxes that feature a Thermoworks digital thermometer, heavy duty BBQ apron, shop rag, coupon for 50% off Texas Monthly BBQ Club, and of course a voucher good for BBQ class. The gift box is $139 with Free Shipping.

https://brisketu.com/pitmaster-gift-pack/

Knowing your pit and meat temp is a critical part

Knowing your pit and meat temp is a critical part of BBQ. The BrisketU team counts on @thermoworks tools to preform day in and day out. That’s why we’re super excited to be including a Thermoworks thermometer in our gift box - just in time for Dads or Grads! Check out this awesome box that also includes our leather trimmed aprons on the site. https://brisketu.com/pitmaster-gift-pack/

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